There could be several names for this concoction: "southwestern stew" (if you added chili and cilantro), "chicken and corn stew" (if you really want chicken to take the show), "kitchen sink soup" (for the surplus of farmstand veggies, and if you added stock), or even, simply, "vegetable stew."
I chose the name I did because I ended up adding some fresh sweet corn to another batch of heirloom tomato sauce, which had stewed for an hour to the right consistency a delicious pasta sauce should have, followed by the "hmm" thought of going with the flow and adding sauteed zucchini and sweet bell peppers and some leftover chunks of grilled chicken. Thick, sweet, tangy and savory, with fresh basil and oregano from the garden and a splash of Dr. Bronner's for more umami flavor, this was incredibly satisfying on our first fall-like chilly evening of the upcoming season (my favorite time of year!). Grilled chunks of bread rubbed with garlic and drizzled with olive oil put it over the top. Tasty stuff!
And you don't have to have chicken for it to be wholesome. Simply add some grated cheese, or a dollop of sour cream, or chopped avocado....
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